Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget -- without sacrificing flavor or variety.
Today: Before she passes on the Broke Kitchen torch, Gabriella shares some of her favorite posts.
I have some sad news today: This is my last post for My Broke Kitchen.
No, I haven't suddenly come upon a windfall of money. I won't be leaving you to lounge elegantly on a waterbed filled with Dom Pérignon while Bradley Cooper spoon-feeds me truffle risotto. I'll still be making potfuls of rice and beans, roasting root vegetables, and lazing on the couch in leggings while my boyfriend watches me shotgun a pizza.
In two weeks, you'll be in Catherine Lamb's capable hands. But before I go, I wanted to give you a roundup of my favorite tips from My Broke Kitchen's glory days.
Toast for dinner makes you feel like a grown-ass person without having to do any work. Plus, you don't have to use utensils.
If you're broke, or you don't live in New York, you can still make some renowned restaurant dishes in your home. Thanks, internet. (Bonus tip: They taste better if you pretend your dog is the waiter.)
Ramen is so good. No, not that kind of ramen. Get your head out of the instant food gutter.
So are other kinds of soup. Get on it.
Just because cauliflower is ugly doesn't mean it's not tasty, and versatile. So make it all the time.
Stop being so scared of tofu, you wimp.
Eat pasta all the time. It's impossibly cheap, and it always hits the spot.
If you're still spending $10 on a mediocre lunch every day, you need to not be doing that.
Do you have a favorite My Broke Kitchen article? Let's reminisce in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now